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- 1 pound ground beef - 1 pound ground pork (you can use ground turkey instead) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, finely chopped - 1 large egg - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste These ingredients form the base of our meatballs. The mix of beef and pork gives a rich flavor. You can swap pork for turkey if you prefer a lighter dish. The breadcrumbs help bind the meat, while the cheese and herbs add depth. - 1 cup apple cider - 1/2 cup apple sauce - 1/4 cup brown sugar - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger This glaze brings sweetness and spice. Apple cider and apple sauce create a fruity base. Brown sugar adds a caramel touch. Soy sauce gives umami, making the glaze well-rounded. Cinnamon and ginger bring warmth and aroma. You can play with the recipe to suit your taste. Here are some ideas: - Substitute ground beef with chicken or lamb for unique flavors. - Use gluten-free breadcrumbs if needed. - Add chopped onions or bell peppers for extra veggies. - For a spicy kick, mix in some red pepper flakes. Feel free to customize to your heart's content! Each choice can change the flavor and texture. To start, grab a large mixing bowl. In this bowl, combine one pound of ground beef and one pound of ground pork. If you want a lighter option, you can use ground turkey instead. Next, add half a cup of breadcrumbs, a quarter cup of grated Parmesan cheese, and a quarter cup of chopped fresh parsley. Crack one large egg into the mixture. Then, sprinkle in one teaspoon of garlic powder, one teaspoon of onion powder, and salt and pepper to taste. Mix everything well until it’s all combined. Now, it’s time to shape your meatballs. Use your hands to scoop out small amounts of the mixture. Roll them into bite-sized balls, about one inch in diameter. Place the shaped meatballs on a baking sheet as you go. This helps keep them organized. If you want a nice golden color, you can bake the meatballs in the oven at 400°F for 15 minutes before adding them to the slow cooker. This step is optional but gives a lovely texture. For the glaze, grab a separate bowl. Whisk together one cup of apple cider, half a cup of apple sauce, and a quarter cup of brown sugar. Then add two tablespoons of soy sauce, or tamari if you need it gluten-free. Mix in one teaspoon of ground cinnamon and half a teaspoon of ground ginger. Whisk until everything is well combined. The glaze will give your meatballs a sweet and spicy flavor. Place your meatballs in the slow cooker. Pour the apple cider glaze over the meatballs, making sure they are all coated. Cover the slow cooker and cook on low for four to five hours. If you are in a hurry, you can cook them on high for two to three hours. They are done when the meatballs are cooked through and tender. When they’re ready, take them out carefully and serve them warm. You can drizzle extra glaze on top for a nice touch. To make meatballs soft and juicy, use a mix of beef and pork. The pork adds fat and flavor. Don't overwork the meat when mixing. Just blend until it's combined. Rolling the meatballs gently helps keep them tender. Aim for about 1-inch size for even cooking. The apple cider glaze brings sweet and tangy notes. To boost flavor, try adding fresh herbs like rosemary or thyme. A splash of lemon juice can add extra brightness. If you like spice, add a pinch of cayenne pepper. Adjust the sweetness by adding more brown sugar if you prefer. For best results, layer meatballs in a single layer. This helps them cook evenly. Use a slow cooker on low for a long time to deepen the flavors. Stir gently halfway through, if possible, to coat meatballs well. If you want a thicker glaze, remove the lid in the last hour to let it reduce. {{image_2}} You can swap ground beef and pork for ground turkey. Turkey is leaner and still tasty. For a vegetarian option, try using lentils or chickpeas. You can mash them and mix in the same spices. This way, you get great flavor while keeping it light. To change up the flavor, use different spices. Instead of garlic powder, try fresh garlic for a stronger taste. You can add paprika for a smoky kick or even crushed red pepper for some heat. Mixing in herbs like thyme or rosemary can add a nice twist, too. These meatballs shine at any gathering. Serve them as appetizers on toothpicks. They also work well over rice or mashed potatoes for a full meal. At a party, pair them with a side of bread for dipping. For game day, set out a big bowl for everyone to enjoy. After enjoying your slow cooker apple cider glazed meatballs, store leftovers in an airtight container. Let the meatballs cool to room temperature first. Make sure to keep the glaze with the meatballs for added flavor. You can refrigerate them for up to three days. This helps maintain their taste and texture. To reheat, use the microwave or stove. If using a microwave, place the meatballs in a bowl with a splash of glaze. Heat in short intervals, stirring often until warm. On the stove, warm them in a pan over low heat, adding a bit of glaze to keep them moist. This helps revive their delicious flavor. You can freeze both the meatballs and the glaze. For best results, place them in separate, freezer-safe bags or containers. Remember to label them with the date. They can last up to three months in the freezer. When ready to use, thaw them overnight in the fridge. Reheat as mentioned above for a tasty meal later. Yes, you can! Ground turkey works well. You can also try ground chicken or lamb. Just remember that different meats may change the flavor a bit. Leftovers last about three to four days in the fridge. Store them in an airtight container. This keeps the meatballs fresh and tasty. Absolutely! You can mix and shape the meatballs a day before. Just store them in the fridge. This saves time when you’re ready to cook. Serve the meatballs warm on a platter. You can drizzle more glaze on top for extra flavor. Toothpicks make them easy to grab at parties. They also taste great over rice or mashed potatoes. Yes, you can make the glaze a day ahead. Just store it in the fridge. When ready, warm it up before pouring it over the meatballs. This makes the process smoother on cooking day. You’ve learned how to make delicious meatballs with apple cider glaze. We covered key ingredients and the easy steps to prepare them. You also discovered tips to make them tender and flavorful. Don’t forget the fun variations for health and spice. Plus, I shared storage tips for leftovers. Now, you can enjoy these meatballs any time. Happy cooking!

Slow Cooker Apple Cider Glazed Meatballs

Indulge in the deliciousness of Slow Cooker Apple Cider Glazed Meatballs! Easy to make and bursting with flavor, these savory meatballs feature a sweet apple cider glaze that’s perfect for any occasion. With simple ingredients like ground beef and pork, plus a delightful glaze of apple cider and spices, you'll have a crowd-pleaser in no time. Click through to discover the full recipe and impress your guests with this tasty dish!
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Ingredients
  

1 pound ground beef

1 pound ground pork (substitute with ground turkey for a lighter option)

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, finely chopped

1 large egg

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For the Glaze:

1 cup apple cider

1/2 cup apple sauce

1/4 cup brown sugar

2 tablespoons soy sauce (or tamari for a gluten-free option)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Instructions
 

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.

    Shape the mixture into bite-sized meatballs, about 1-inch in diameter. Place the meatballs on a baking sheet as you go.

      In a separate bowl, whisk together the apple cider, apple sauce, brown sugar, soy sauce, cinnamon, and ginger until well combined.

        Place the meatballs in the slow cooker. Pour the apple cider glaze over the meatballs, ensuring they are well coated.

          Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through and tender.

            Once done, carefully remove the meatballs from the slow cooker and serve them warm, drizzled with extra glaze if desired.

              Prep Time: 15 minutes | Total Time: 2 hours 15 minutes (on high setting) | Servings: 6-8

                Presentation Tips: Serve the meatballs on a platter, garnished with a sprinkle of chopped parsley and apple slices for an attractive display. Pair them with toothpicks for easy serving at gatherings or enjoy them over rice or mashed potatoes for a hearty meal.